octoberfest roast

Ingredients

• Servings: 6
• 1 teaspoon vegetable oil
• 1 (4 pound) beef pot roast
• 2 tablespoons dijon mustard
• 1 1/2 tablespoons brown sugar
• 2 cloves garlic, minced
• 1/4 teaspoon ground nutmeg
• 3 onions, sliced
• 1 cup
• 1 cup beef stock
• salt and ground black pepper to taste
• 1 tablespoon cornstarch
• 1 tablespoon water

Recipe

Preparation Time: 15 mins Cook Time: 3 hrs 30 mins

Ready Time: 3 hrs 55 mins


• preheat oven to 325 degrees f (165 degrees c).
• heat vegetable oil in a dutch oven over medium heat; brown the pot roast on all sides in the hot dutch oven, 2 to 3 minutes per side.
• mix the dijon mustard, brown sugar, garlic, and nutmeg together in a small bowl; spread evenly over the browned pot roast. layer the onion slices atop the pot roast. pour the and beef stock over the pot roast; season with salt and black pepper. cover the dutch oven.
• roast in the preheated oven until completely tender, about 3 1/2 hours. remove the cover from the dutch oven during the final 20 minutes of cooking time. transfer the roast to a platter, and cover with aluminum foil; allow to rest for 10 minutes.
• while the meat rests, whisk the cornstarch and water together in a small bowl; stir the cornstarch slurry into the juices left in the dutch oven. place the dutch oven over medium heat; bring the gravy to a low boil, and cook and stir until thickened. serve on the side as gravy, or slice the beef and pour over the slices on a platter.